Partially ozonated olive oil vs. fully ozonated olive oil

We’ve had several people ask us what the differences are between partially ozonated olive oil and fully ozonated olive oil and what each should look like. So here’s a quick rundown.

There are benefits to both types, and the most obvious difference is the amount of ozone bubbled into the oil. Organic extra virgin olive oil can hold quite a bit of ozone and it can take a long time for full saturation.

The best way to figure out what you have is to look at the oil at room temperature. If you’ve received oil in the mail and it is liquid, put it in the refrigerator for a few hours until it returns to it’s original form. If it is a thick salve (or completely frozen depending on how long it was refrigerated) you have fully saturated ozone olive oil. If it remains liquid even after refrigeration, you have partially ozonated oil.